Thanks for the links. The BackwoodsHome.com site seems a bit light on the details of syrup making.... The Cornell site has a document (PDF format) entitled 'Maple syrup production for the beginner.' This is pretty good. A couple of notes to remember: * Pick good hard (sugar) maple trees for sap. Other species of maple will produce syrup, but you'll be disappointed at the results.... * Sap storage. I didn't see much about this. Sap spoils in about 30 - 40 hours. It will turn cloudy and smell musty. You definitely want to boil it no later than one day after collecting. * Boiling -- use at least two, maybe three pans or pots. The first pan should be used to boil off half of the water. Boil it hard. The second or last pan(s) are finishing pans and need to be watched veeeeeery closely. Syrup foams very quickly when it is near completion. We use cream to settle the foam -- although, I think any vegetable-based fat will work. Don't use toooooo much, you don't want to affect the flavor.... * Finishing. Thermometers provide a good indication to determine if you're close to done, but a syrup hydrometer is by far the best. Thermometers are subject to barometric pressure, the element may not be in 'thick of things' -- remember syrup boils up very easily. You don't want to be measuring the temperature of foam...... We old timers use the old fashion way of watching the bubbles and the 'sheeting action.' * Finishing II. Undercooked syrup will spoil. Overcooked syrup will crystalize. It may also be bitter and harsh from scorching. * Finishing III. Boiling sap produces a tremendous amount of 'sugar sand.' This should be filtered out hot with a thick filter. A coffee filter will not do the trick. Not doing a good job filtering will produce somewhat bitter (and crunchy?) syrup. * Canning/storing. I've only worked with glass and plastic maple syrup containers. They'll cost probably $1.50 to $4.00/gallon of syrup, depending on the size of the containers. Not sure I can provide much help here. Look at http://www.waterloosmallusa.com/index.htm . Have fun (and watch the boilovers!) R On Fri, 2003-02-28 at 10:42, Mike Moranz wrote: do SOMETHING, we are cities. Rick Oftel has taps for some along Sat to Rock and freezing at night. hands of most homebrewers. know about tree selection, syrup. http://www.backwoodshome.com/articles/shaffer59.html -- Russ Loucks mailto: rjl(a)mm.com office: (952) 842-5358 mobile: (612) 387-4108